Tuesday, June 12, 2012

Bomb Cupcake Pops

As a kid, did you make a mad dash when you heard the ice cream truck? As soon as we heard that truck comin, all of us kids made a bee-line for the couch cushions hoping to find just enough change to get a delectable treat. It was the thrill of the chase...to find the money (just enough) & race our little legs out to the street in time to catch that magical ice cream truck.

One of the ice cream truck staples was the Bomb Pop -

These were delicious but you were racing time before the sun melted it away.

I decided to make my own version that wouldn't melt...at least not as fast. :-)

That's how the Bomb Cupcake pops were born.

(Side note: Imagine me, in my workout gear, bending down to take photos of this on our back porch. I stoop down to take a bite out of one of these pops for the picture & notice my neighbor on her back porch looking at me. Oh goodness!)

These pops took several tries. The first fail was attempting to bake the cake in a tomato paste can (minus the paste, ofcourse). As soon as I slid that bad boy onto the pop stick...boom...cracked in half & fell right over. It was just too heavy. Second fail happened using a regular cupcake pan.

The regular sized cupcakes were too heavy as well.

I am beginning to sound like Goldilocks & the three bears.

Thankfully, I found one that was just right, using mini cupcake pans.

I really scored with these because I found 3 pans for less than $2 at Goodwill! Score!

What you need:

Mini Cupcake Pan

Cake Mix

Food Color

Cake Pop Sticks

Chocolate Melts or White chocolate chips

Icing (homemade or store bought)

1. Make the cake mix according to directions & separate into three bowls.

2. Add red food coloring to one bowl & blue to another.

3. Pour batter into mini cupcake pans & bake according to directions. (I cut out a few minutes on the suggested time due to the size.)

4. Melt your white chocolate melts/chips. Dip the end of your pop stick in the chocolate.

5. Take a blue cupcake & frost the top then slide onto the stick with the chocolate.

6. Dip the stick again in the chocolate & do the same thing with the white cupcake & repeat with a red cupcake.

Tips: Cool & refrigerate/freeze cupcakes for at least 30 minutes before arranging on the pop stick; Trim the "rim" of the cupcake for easier frosting.

Ice each cupcake with the corresponding icing color. If you're a professional baker you may have a better idea regarding icing these. I'd love to know what you think! I'm definitely not a pro baker/icer so I just gave it my best shot. :p

No melting with these Bomb Cupcake Pops! These would be perfect treats for your 4th of July bash!

5 comments:

These are so fun! I'd love it if you came over to Cast Party Wednesday and shared them with us. Thanks, I hope to see you there! ---Sheryl @ Lady Behind The Curtain---http://www.ladybehindthecurtain.com/?p=30588

About Me

I'm a Georgia peach and come from a really great family! I'm the oldest of four & both of my parents are teachers. My mom stayed home with us growing up so we were on a real tight budget with my dad's lowly teaching salary (Much love & respect for all you teachers out there). I have moved a couple times...went to college in Tennessee, worked at a radio station in Chattanooga & now I'm in Atlanta, where I've been at 104.7The Fish for 7 years now. I just got married in July of 2011 to my Gerard Butler lookalike husband. ;p (At least in my book) We have an issue with laughing too much, but we're working on that. :p He's an awesome guy, named Mike & he's like the bread to my butter.